Southern New Hampshire University Appetizer Recipes
Wrapped Shrimp with Asian Barbeque Sauce
Yield: 30 pieces
1 lb pineapple, cleaned and trimmed
1 lb medium shrimp, peeled and deveined
Salt, as needed
Pepper, as needed
15 pieces of bacon, parbaked and halved
1/2 fl oz olive oil or vegetable oil
2 1/4 oz onions, diced
1 1/2 oz celery, diced
1 garlic clove, chopped
1 fl oz rice vinegar
4 oz ketchup
4 oz chili sauce
1 fl oz soy sauce
1 tsp Worcestershire sauce
2 1/4 fl oz plum sauce
2 1/3 oz green onions, thinly sliced
3 oz toasted coconut
1. Cut thirty 1/2-in chunks of pineapple and finely chop the rest.
2. Season the shrimp with salt and pepper. Place a chunk of pineapple on each shrimp and wrap with a piece of bacon.
3. Place a 6-in skewer through each shrimp unit and reserve. (Do not hold for too long, as the pineapple will denature the shrimp)
4. Heat olive oil in a large skillet over medium heat and sweat the onions, celery and garlic until softened but not brown, 3 to 4 minutes.
5. Add the reserved pineapple, vinegar, ketchup, chili sauce, soy sauce, plum sauce and Worcestershire sauce to the onion mixture. Bring to a simmer and cook for 15 minutes, or until the sauce is glossy and thickened. Adjust the consistency with water, if necessary, and season with salt and pepper. Keep the sauce warm.
6. To cook the shrimp, soon or brush a small amount of sauce (About 1 tsp each) over each skewer and place in a 400 degree oven until the meat just turns white, about 10 minutes.
7. Remove from the oven and neatly arrange on a serving platter. Garnish with the green onions and coconut. Serve immediately, with the remaining sauce on the side for dipping.
Yield: 30 pieces
1 loaf soft white bread, sliced
6 fl oz heavy cream
8 oz raw chicken breast meat, cut into small dice
1/2 fl o olive oil
4 oz prosciutto ham, cut into small dice
Ground black pepper, as needed
1 egg yolk
3/4 oz grated Parmesan cheese, plus as needed for topping.
1 tbsp chopped basil
1 tbsp chopped flat-leaf parsley
Salt, as needed.
1. With a rolling pin, roll out each bread slice until thin. Cut out bread with a plain round cutter 1 1/2 in in diameter and flatten again with a rolling pin. Oil small muffin tins and place the bread rounds inside. Bake in a 325-degree oven until golden. Store the croustade shells, covered, in a dry place.
2. Reduce the cream by half and reserve until needed.
3. Sauté the chicken in the oil until half done. Add the prosciutto and continue to cook until the prosciutto is thoroughly heated and the chicken is thoroughly cooked.
4. Add the cream and pepper; bring to a simmer. Temper the egg yolk and add to the mixture, being careful not to boil.
5. Add the Parmesan, basil and parsley. Season with salt.
6. Fill the croustade shells; sprinkle with a little additional grated Parmesan, and brown lightly under a broiler or salamander. Serve warm.
Yield: 40 pieces.
Pâte â choux, the better used to make profiteroles, can also be piped into miniature éclair shapes and filled with a wide variety of fillings.
8 fl oz water
4 oz butter
4 1/2 oz all-purpose flour, sifted
1 tsp salt
1. Combine the water, butter and salt and bring to a boil.
2. Add the flour all at once and stir in well; cook until the mass comes away from the pot.
3. Transfer to a mixer and mix on medium speed for about one minute. Add the eggs one at a time, mixing well after each addition to achieve a stiff but pliable texture.
4. Transfer the dough to a pastry bag with a No. 5 plain tip and pipe the desire shape onto parchment-lined sheet pans. One-in balls produce profiteroles; other shapes such as éclairs may also be prepared.
5. Bake at 400 degrees until golden brown, then reduce the temperature to 325 to cook through, 12 to 15 minutes.
6. When ready to fill, slice off the tops with a sharp knife. Add the filling and replace the top.
Smoked Salmon Canapé
Yield: 10 pieces.
4 slices wheat bread
6 oz sliced smoked salmon
3 oz cream cheese
1/4 bunch fresh tarragon
1 oz cream fraiche
Salt, pepper, Worcestershire sauce to taste
Splash fresh lemon juice
Fresh dill for garnish
1. Cut round or square shape toast points from bread (4 to each slice).
2. Toast slightly in oven or toaster.
3. Mix cream cheese, cream fraiche, chopped tarragon and lemon juice in a small bowl.
4. Season to taste.
5. Spread mixture lightly on toast points (not too thick)
6. Roll sliced smoked salmon into little trumpets and place one on each toast point.
7. Garnish with fresh dill.
Filled Cucumber Canapé
Yield: 10 pieces
1 seedless cucumber
10 oz cream cheese
2 oz honey
1 pinch fresh chopped dill
1. Score skin of cucumber with zester
2. Cut 1/2 inch slices and form with a parisianne scoop into little cups.
3. Mix cream cheese with honey until smooth.
4. Add chopped dill.
5. Put mixture into a piping bag with a star tip.
6. Pipe cream cheese mixture carefully in each cucumber cup.
7. Garnish and serve.